Low-Fat Carrot Cake And Molasses Icing - cooking recipe

Ingredients

2 c. flour
1 tsp. baking powder
3/4 tsp. salt
pinch of cloves
2 tsp. cinnamon
1 tsp. soda
1/4 tsp. nutmeg
1 (8 oz.) can crushed pineapple in juice
3 Tbsp. vegetable oil
3 c. shredded carrots
1 1/2 c. sugar
1 tsp. vanilla
3 large egg whites

Preparation

Preheat oven to 350\u00b0.
Line 13 x 9-inch pan with foil.
Spray with cooking spray.
Combine first 7 ingredients in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined.
Stir in carrots. Beat egg whites in small bowl to stiff peaks.
Fold into carrot mixture, 1/2 at a time.
Pour batter into pan.
Bake 40 minutes or until a toothpick comes out clean.
Cool in pan on wire rack. Invert cake onto wax paper.
Remove pan and foil.
Ice with Molasses Icing.